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This red cabbage recipe with bacon is a German and Austrian sweet-and-sour staple served with pork chops, spätzle, or sausage.
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This potato salad, filled with green and black olives, chopped pickles, and hard-cooked eggs, makes enough for 30 to 40 people (but the recipe also includes directions for a smaller batch)!
cooking.nytimes.com
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South American markets and online
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Pull out your spice drawer and get ready, because there are a heap of herbs and spices in this one: garlic powder, onion powder, mustard powder, coriander, savory, thyme, basil, bay leaves, cumin and brown sugar. Rub on the meat, chill overnight and grill.
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Get Slow-Cooker Pulled Pork Sandwiches Recipe from Food Network
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Potato salad with a Texas flair - I get many requests to bring this to picnics. Nice blend of potatoes, black beans, green onions, bacon, and jalapenos. Sometimes I sprinkle dried crushed red hot peppers over top for color and taste.
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Get Tasty Chicken Nuggets for Adults Recipe from Food Network
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The secret to a great 'Sloppy Joe' is a thick, rich, almost dry consistency, which allows it to be eaten two-fisted, sans fork.
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You won't even miss the mayonnaise in this classic chicken salad! I like to serve this on a bed of lettuce with a side of sliced tomato for a healthy lunch.
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Boneless chicken breasts are rolled around fresh asparagus spears and provolone cheese, then given a Dijon mustard flavored coating and a topping of crisp panko bread crumbs. The dish is baked in a hot oven.
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Two classics, egg salad and BLT, merge into one delicious, easy-to-make sandwich that both kids and grown-ups can enjoy for lunch.